Recipe: Tasty English Roast Beef

English Roast Beef. Season the roast with salt and pepper to taste. Brown the outside of the roast on all sides in the butter. When done to your liking remove roast to a plate and keep warm.

An English roast is a cut of beef taken from the shoulder. It is a cut traditionally roasted for Sunday dinner in England. Beef shoulder is the same as beef chuck. You can have English Roast Beef using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of English Roast Beef

1. Prepare 1 kg of beef round roast.
2. It's 3 tbsp of butter.
3. You need To taste of salt and pepper.
4. You need 1/2 cup of white wine.
5. Prepare 1/2 tsp of dried sage.
6. You need 1 of bay leaf.
7. Prepare 1 of medium onion, sliced.
8. Prepare 2 cloves of garlic, minced.
9. It's 1 tbsp of flour.

Lightly pat the roast dry with paper towels and place the roast in a shallow roasting dish. Rub the butter mixture evenly all over the roast. Place the roast in a pan large enough to hold it comfortably, bone-side down. English-cut roasts from the shoulder portion of the beef chuck are the toughest of the tough from that muscle group, and definitely one of the top three toughest cuts of beef you find in the market.

English Roast Beef step by step

1. Preheat oven to 175°C (350°F). Season the roast with salt and pepper to taste..
2. In a cast iron pot or Dutch oven, melt two of the three tbsp of butter. Brown the roast on all sides in the butter..
3. When the roast is browned, add wine, sage, bay leaf, onion, and garlic. Optionally add red pepper flakes and additional salt. Cover the pot and place roast in the oven for 2–3 hours, or until desired level of doneness..
4. Melt remaining 1 tbsp of butter in a small saucepan on medium heat. Mix 1 tbsp of flour until well combined. Reduce heat to low until roux is lightly browned, being careful not to burn it. Season with sage, salt, and pepper to taste..
5. Add ½ cup of water, and remaining liquid from roast including onions and garlic. Rise heat to medium, bring to a boil and lower to low heat, simmering until gravy thickens..
6. Slice roast and serve topped with gravy..

But despite its toughness, it only takes a couple extra steps to finesse it to tenderness. Place roast in large roasting pan and pour the leftover oil w/drippings and bullion water over roast. Traditionally eaten for Sunday dinner in England, English roast suits slow cooking methods and works well in stews. This cut of beef comes from the shoulder. Traditionally eaten for Sunday dinner in England, English roast suits slow cooking methods and works well in stews.